The yogurt fermentation tank is a critical equipment in yogurt production, featuring functions such as sterilization, cooling, temperature holding, and agitation. It is used to inoculate milk cooled to 40–45°C with Lactobacillus bulgaricus and Streptococcus thermophilus as starter cultures, which are then kept at 43°C for fermentation. Fermentation at 43°C ensures numerical balance between the two strains, maintains a beneficial symbiotic relationship, shortens fermentation time, and improves production efficiency.
